Mint-lemon balm syrup

Ingredients for 1 servings:

• 100 g lemon balm without thick stems
• 100 g mint sprig(s), again only leaves and no thick stems
• 15 g citric acid (e.g. Dr. Oetker)
• 1 medium-sized lemon(s), juice
• 2 liters of water
• 1 kg sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 35 minutes

delicious, good and refreshing, also with lemon verbena or peppermint

Lightly chop the mint and lemon balm leaves, leaving only the thin stems, into small pieces. Bring half of the water (1 liter) to a boil. Add the finely chopped leaves, mix well, and simmer for 5 minutes. Allow the liquid to cool, then cover and let it steep in the refrigerator overnight. The following day, strain the liquid through a very fine sieve into a large pot. If small, fine residue from the leaves bothers you, you can also filter the liquid through a cheesecloth. Add sugar, freshly squeezed lemon juice, and citric acid. Top up with the remaining 1 liter of water, bring to a boil briefly while stirring, and then immediately pour into the recently sterilized bottles/jars, then seal with a screw cap, cork, or similar. Store the syrup upright in a cool place.